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Description (dimensions, color, aroma, texture): Color: sui generius; Appearance: sui generius; Aroma: sui generius.
Particular characteristics (signs that highlight the uniqueness of the product): Manual production. Artisanal smokehouse.
Species, varieties or breeds (of associated animals): Pork, from the loin region.
Additional information on species, varieties and breeds: Slaughtering of pigs and cutting of pigs into parts.
Delimitation of the geographical area of production: Between the Douro and the Tâmega.
Ingredients: Pork loin, garlic, salt and red wine.
Preparation: Cut the pork into large pieces. Add garlic broken into pieces, salt and wine. Remain in this syrup submerged for a week. Wash the animal's large intestine well. Add garlic and lemon and let rest. Fill the "tripe" with the meat broken into pieces and separate and tie every 20 cm. Place over the fireplace and make smoked 2 to 3 times a day.
Know-how: The taste of wine and garlic in the meat leads to a perfect tasting. You should stir the meat throughout the week of rest, so that it absorbs as much of the ingredients as possible. Then in the smokehouse, it is essential to turn the salpicão, so that the smoke is more homogeneous and enters everywhere.
Forms of marketing: Individual sale delicatessen product.
Product availability throughout the year: Annual, with an indication of the expiration date.
Product history: A way of using all pork meat, and also a way of preserving the meat.
Representativeness in local food: Homemade product, with a lot of representativeness in local food.
Product availability (phase-out, continuous supply, recovery): Continuous supply.
